If you’ve ever strolled through a German Christmas market, the scent of sizzling Kartoffelpuffer—German potato pancakes—likely made your mouth water. These golden beauties are a beloved comfort food in Germany and for good reason: they’re crispy on the outside, soft on the inside, and perfectly savory. Whether served with applesauce, sour cream, or smoked salmon, these versatile pancakes deserve a special place on your table.
In this exclusive guide, we’ll walk through each and every step, from selecting the right kind of potatoes to achieving that restaurant-quality crispiness. We’ll include insider tips, variations, storage suggestions, and even the cultural story behind this rustic gem.
Ingredients – What You’ll Need
Before diving in, gather everything so you can enjoy the cooking process from start to finish without any interruptions.
Base Ingredients:
- 2 ½ pounds (about 1.1 kg) starchy potatoes (Russet or Yukon Gold)
- 1 medium yellow onion
- 2 large eggs
- ¼ cup (30g) all-purpose flour (adjust as needed)
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- Neutral oil for frying (sunflower, canola, or vegetable)
Optional Add-Ins:
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg (a classic German touch)
- 1 tablespoon chopped fresh parsley or chives
For Serving:
- Applesauce (traditional)
- Sour cream or crème fraîche
- Smoked salmon and dill
- A sprinkle of flaky salt